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| January 2007 |
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Growing into a family of farmers, butchers and bakers, my uncle Gilbert was my favorite. He was the baker of the family. At age 10, I decided that I wanted to be a baker. I loved the aroma of the bread coming out of the oven with their golden bronze crust still crackling. But there was a catch...the catch was that you had to start baking at midnight through seven o'clock in the morning. I was not born to be a baker ! Uncle Gilbert would also have a patisserie where he baked beautiful fluffy croissant, pain au chocolate, raisin cinnamon buns, brioche and other delicacies. Everything needed to be sold that morning and as a young boy with my cousins, we were hoping that there would be some left for us. Around noon, my aunt Pauline would gather all the unsold baked items and keep them in the refrigerator. On Sunday, she would make her signature bread pudding. We called it Heaven's bread pudding because we would eat it for dessert after church.
Tip: Sweet or Savory? When it comes to savory there is a winter vegetable that I love....mushrooms. Wild mushrooms. And as you all know, I love to break the rules. So I have created a fantastic wild mushroom bread pudding which pairs well for any occasion. Goodbye potato - hello bread pudding. The recipe of Heaven Bread Pudding is a guideline. Which means that you can substitute some of the breads for your favorite breads. You can also add a shot of rum or Grand Marnier to jazz it up. Bread pudding baked a day ahead is more flavorful than consumed on the same day.
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Recipe:
" Mushroom Bread Pudding "
serves eight
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1 – 1 lb loaf brioche, crust removed, cut into 1-inch cubes 1/2 lb shiitake mushrooms, sliced 1/2 lb oyster mushrooms, sliced 1/2 lb portobello mushrooms, diced 1/2 lb chanterelle mushrooms, sliced 1/4 cup shallots, finely chopped 1/4 cup olive oil 1/2 cup white port 1 Tbsp. butter 5 eggs 3 cups heavy cream 1 Tbsp. fresh parsley, chopped 1 Tbsp fresh chervil, chopped 1 tsp. fresh thyme, chopped 2 Tbsp. porcini powder ** sea salt and freshly ground black pepper Preheat oven to 350°F. Butter baking dish. Heat olive oil in heavy skillet over high heat. Sauté mushrooms 2 minutes until liquid evaporates. Season with sea salt and freshly ground black pepper. Remove from skillet. Set aside and combine with brioche. Place shallots in skillet. Cook over medium heat without browning. Deglaze pan with white port. Reduce by half. Pour in cream. Bring to boil. Remove from heat. Set aside. Let cool. In separate mixing bowl beat eggs until well combined. Pour in cream, herbs and porcini powder. Season with sea salt and freshly ground black pepper. Place mushrooms and brioche into baking dish. Pour egg and cream mixture over top. It is very important to ensure that all of the bread is saturated with the custard. Cover tightly with foil. Bake at 30 minutes or until set.
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" Heaven's Bread Pudding "
Lemoncello Creme Anglaise
serves eight
The Breads 2 Tbsp. butter, softened 1/2 loaf cinnamon raisin bread, sliced thin 4 large croissants 4 large assorted muffins 4 large assorted fruit and cheese Danishes 1/4 cup chocolate chips 3 large bananas, not too ripe, peeled, cut into 1/4” slices Pre-heat oven to 350°F. Butter 13x9 inch baking dish. Line with wax paper. Butter wax paper. Gently press cinnamon raisin bread slices against sides of pan. Cut remaining croissants, muffins, danishes and bread into 1/2” pieces. Combine with chocolate chips and banana slices. Place in dish.
Vanilla Custard 3 cups heavy cream 1 vanilla bean, split 1/2 cup sugar 5 large whole eggs 3 egg yolks 1/4 cup pecan pieces In heavy saucepan bring heavy cream and vanilla to boil. Remove from heat. In heat proof bowl, whisk together sugar, eggs, and egg yolks to creamy ribbon stage. Whisk in hot cream mixture in steady stream. Pour custard through fine sieve onto the bread pieces in bottom of baking dish. Sprinkle with pecan pieces. Place baking dish in larger pan. Add enough water to larger pan to reach half way up side of baking dish. Bake 45 to 50 minutes, until custard is set. Custard is done when paring knife inserted in center comes out clean. Remove from oven. Cool on rack.
Lemoncello Crème Anglaise 3/4 cup sugar 9 egg yolks 2 cups milk 2 cups heavy cream 1 vanilla bean, split 1/4 cup lemoncello Whisk sugar and egg yolks in heatproof mixing bowl until pale. Combine milk, cream and vanilla bean in saucepan. Bring to boil. Gradually add one cup milk mixture to egg yolks, whisking constantly. Add tempered egg yolk mixture to remaining milk mixture in saucepan. Stir mixture constantly with heat proof rubber spatula. Bring mixture to 180°F. Do not boil. Strain through fine sieve into stainless steel bowl, nested in ice bath, to stop cooking process. Return vanilla bean to crème anglaise. When cool whisk in lemoncello. Cover with plastic wrap. Refrigerate.
Presentation Run thin knife around sides of dish to unmold. Dip dish into bowl of hot water 15 seconds. Place large plate over baking dish. Invert pudding onto plate. Peel off wax paper. Cut pudding into portions. Serve at room temperature with lemoncello crème anglaise. |
Bon Appetit!!
Executive Chef Bernard Guillas
The Marine Room, La Jolla, California
www.ChefBernard.com 2006 - Web Design Frank Tycer - http;//www.FrankTycer.com